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Roasted Chestnuts

Reviewed: Nov. 11, 2013
If you can get the Italian type of Chestnuts, that is best...they are larger. Get them fresh if you can. If fresh, let them sit in a layer for 5 or 6 days so the skin separates from the meat inside. Then, cut an X in the skin on the flat side. Boil them for about 10 minutes before roasting. Roast at 425 degrees for 60 minutes. Stir a few times during roasting so that they roast evenly. Roast on a flat cookie pan.
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Slow Cooker Oatmeal

Reviewed: Dec. 29, 2011
I use only groats (the hull taken off the whole oat) and not the steelcut. I put it only in a 1 1/2 qt. slow cooker. The water will be 3/4 the way up the side. It comes out very soft and lovely. If you don't have it between 1/2 and 3/4 full (in case you are using a larger crock pot) it won't cook correctly and you will be disappointed.
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